Chilli Corn Tamale Cakes Recipes

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SWEET CORN TAMALE CAKES



Sweet Corn Tamale Cakes image

These Sweet Corn Tamale Cakes taste EXACTLY like the infamous appetizer from Cheesecake Factory! This is a copycat recipe like no other! It's spot on. Best part is... they're gluten free just like the restaurant serves.

Provided by Christy Denney

Categories     Appetizer

Time 55m

Number Of Ingredients 34

2 large tomatillos (, diced)
1 (4-oz )can mild green chilies
1 green onion (, minced)
4 Tablespoons fresh cilantro
1 1/4 teaspoons sugar
1/2 teaspoon cumin
1/4 teaspoon salt
pinch black pepper
1 medium tomato (, diced)
2 Tablespoons onion (, diced)
2 Tablespoons fresh cilantro
1/2 teaspoon lime juice
1 small jalapeño (, seeded and minced)
1/4 teaspoon salt
dash black pepper
1/2 cup mayonnaise
1 teaspoon white vinegar
1 teaspoon water
3/4 teaspoon sugar
1/2 teaspoon chili powder
1/4 teaspoon paprika
1 pinch cayenne pepper
1 pinch onion powder
1 dash salt
1 dash garlic powder
1 cup frozen sweet corn (, coarsely chopped in food processor)
1/2 cup frozen sweet corn kernels
3 Tablespoons sugar
6 Tablespoons softened butter
pinch of salt
1/2 cup + 2 Tablespoons corn flour AKA masa harina flour ((NOT corn meal))
sour cream
avocado (, diced)
fresh cilantro (, chopped)

Steps:

  • Prepare salsa verde by combining all ingredients in blender by pulsing until smooth with small amount of chunks. Chill.
  • Prepare tomato salsa by combining all ingredients. Chill.
  • Prepare southwestern sauce by combing all ingredients and whisking until smooth. Chill.
  • Preheat oven to 400 degrees.
  • Prepare tamale cakes by adding all ingredients, except kernel corn, together and mixing well. Add kernel corn last and mix by hand.
  • Lightly spray 5 muffin tins with cooking spray. Add 1/2 cup wet mixture to each tin. Press firmly into tins without packing too tightly.
  • Bake for 25 minutes on middle rack.
  • Invert muffin tins onto baking sheet to release tamale cakes after cakes are fully cooked. (hint- let them sit for about 1 minute when they come out of the oven to prevent them from breaking).
  • Serve warm with salsa verde underneath cake, Southwest sauce drizzled on top and tomato salsa spooned over sauce. Garnish and serve.

CHEESECAKE FACTORY'S SWEET CORN TAMALE CAKES



Cheesecake Factory's Sweet Corn Tamale Cakes image

The copycat recipe for Cheesecake Factory's Sweet Corn Tamale Cakes one of our favorite appetizers.

Provided by Kami | NoBiggie.net

Categories     Appetizer

Number Of Ingredients 32

1/2 cup mayo
2 teaspoons white vinegar
1 teaspoon water
1/2 teaspoon granulated sugar
1/2 teaspoon chili powder
1/4 teaspoon smoked paprika
1/8 teaspoon cayenne pepper
1/4 teaspoon onion powder
1/8 teaspoon garlic powder
1 1/2 cups frozen sweet corn
1/2 cup butter ( softened to room temperature)
2 tablespoons sugar
1/8 teaspoon salt
1/2 cup corn masa harina flour
2 tablespoons all-purpose flour
1 1/2 tablespoons olive oil
1 large Roma tomato (diced)
1 tablespoon red onion (diced)
1 tablespoon fresh cilantro minced (minced)
1/2 teaspoon lime juice
salt and pepper (to taste)
2 tomatillos roughly chopped (roughly chopped)
1 4oz. can green chiles (drained and chopped)
1 green onion (sliced thin)
2 tablespoons fresh cilantro (roughly chopped)
1 1/2 teaspoons granulated sugar
1/4 teaspoon ground cumin
1/4 teaspoon salt
1/8 teaspoon black pepper
sour cream
1 avocado diced (diced)
fresh cilantro (chopped)

Steps:

  • Add all ingredients to a small bowl and mix until well combined. Cover, and chill for 1 hour.
  • Blend all ingredients together in a blender (or in a food processor). Pulse until combined to your preference...a little chunky if preferred. Transfer to a small glass bowl, cover, and chill for 1 hour.
  • Toss together all prepared ingredients in a small bowl. Cover and chill for 1 hour
  • Coarsely chop 1 cup of the frozen corn (this can be done in a food processor if preferred).
  • In a medium sized bowl add the chopped corn, 1/2 cup of frozen whole corn kernels, softened butter, masa, flour sugar, and salt. Mix all until combined.
  • Measure 1/2 cup portions of the mixture and use your hands to form the mixture into 3-inch wide patties like "little cakes".
  • Add the olive oil to a large skillet set over medium heat. Add the patties to the skillet and cook until golden brown, about 5-8 minutes. Flip and cook the other side until golden brown, another 5-8 minutes.
  • Add the Salsa Verde to your platter and spread it evenly. Place the corn cakes on top.
  • Garnish each cake with a little sour cream, chunks of fresh avocado, chopped cilantro, Pico De Gallo and drizzle the Southwestern sauce over the top. Serve warm.

SWEET CORN TAMALE CAKES



Sweet Corn Tamale Cakes image

This is a copycat recipe from the Cheesecake Factory. It is a "Top Secret Restaurant Recipes" authored by Todd Wilbur. I haven't made this yet, but it sounds very good. I think this will be a very easy recipe to prepare. Don't be intimidated by the long list of ingredients. there are three simple sauces that are part of this recipe. If you try this before I do, please review it and let me know how it turned out. Prep time is a guesstimation.

Provided by Happy Hippie

Categories     Lunch/Snacks

Time 1h7m

Yield 4 Corn Cakes, 4 serving(s)

Number Of Ingredients 32

2 tomatillos, chopped (remove papery skin)
4 ounces mild green chilies
1 green onion, chopped
2 tablespoons cilantro, fresh
1 1/4 teaspoons ground cumin
salt & fresh ground pepper
1 medium tomatoes, diced
1 tablespoon Spanish onion, minced
1 tablespoon cilantro, fresh minced
1/4 teaspoon lime juice
1/2 jalapeno, small minced
salt
fresh ground pepper
1/2 cup mayonnaise
1 teaspoon white vinegar
1 teaspoon water
3/4 teaspoon granulated sugar
1/2 teaspoon chili powder
1/4 teaspoon paprika
1/8 teaspoon cayenne pepper
1/8 teaspoon onion powder
salt
garlic powder
1 1/2 cups corn, sweet frozen
1/2 cup butter, softened
3 tablespoons granulated sugar
1/8 teaspoon salt
1/2 cup masa harina (corn flour)
2 tablespoons all-purpose flour
1/4 cup sour cream
1/2 avocado, chopped
2 tablespoons cilantro, fresh chopped

Steps:

  • Prepare SALSA VERDE by combining all ingredients in a food processor on high speed. Cover and chill.
  • Prepare TOMATO SALSA by combining all ingredients in a small bowl. Cover and chill.
  • Prepare SOUTHWESTERN SAUCE by combining all ingredients is a small bowl. Cover and chill.
  • Preheat oven to 400°F.
  • For the TAMALE CAKES coarsely puree 1 cup of the frozen corn in a food processor.
  • Combine pureed corn with softened butter, sugar and salt.
  • Blend well with electric mixer until smooth.
  • Add masa and flour and blend well.
  • Mix in the remaining 1/2 cup of frozen corn by hand.
  • Measure 1/2 cup portions and form into 3-inch patties.
  • arrange patties on a baking sheet and bake 25 to 30 minutes, or until the cakes are browned on the bottom.
  • Carefully flip cakes with a spatula and bake for an additional 5 to 7 minutes or until other side is browned.
  • While the cakes are baking, spoon some Salsa Verde onto a platter.
  • Coat the entire plate with about 1/4 in of the salsa.
  • Arrange the Tamale Cakes on the Salsa Verde.
  • Spoon a dollop of sour cream on to each cake.

Nutrition Facts : Calories 454.9, Fat 31.5, SaturatedFat 17, Cholesterol 68.5, Sodium 635.1, Carbohydrate 43.2, Fiber 5.6, Sugar 16.2, Protein 5.7

SWEET CORN TAMALE CAKES THE CHEESECAKE FACTORY



Sweet Corn Tamale Cakes the Cheesecake Factory image

I am so glad everyone loves these as much as I do! I have made a few changes to clarify how to prepare them to look like the cheesecake factory, but as everyone has found out, being pretty doesn't effect the taste! Thank you again everyone!! I know this seems like a really hard recipe but it really isnt, alot of the ingriedients are used more than once. I usually make it by hand without a blender, and I consider it a just cause, a blender would make it even more of a snap! This is a copycat of The Cheesecake factory appetizer which is heavenly! I put 4 servings, its enough calories to feed 8 but really only enough to share greedily with 2. LOL

Provided by Sumisan

Categories     Grains

Time 1h

Yield 4 serving(s)

Number Of Ingredients 34

2 tomatillos, diced
4 ounces mild green chilies, drained and diced
1 green onion, minced
2 tablespoons fresh cilantro, minced
1 1/4 teaspoons granulated sugar
1/4 teaspoon ground cumin
1/4 teaspoon salt
1 pinch ground black pepper
1 medium tomatoes, diced
1 tablespoon minced Spanish onion
1 tablespoon fresh cilantro, minced
1/4 teaspoon lime juice
1/2 small jalapeno, seeded and minced
1 dash salt
1 dash ground black pepper
1/2 cup mayonnaise
1 teaspoon white vinegar
1 teaspoon water
3/4 teaspoon granulated sugar
1/2 teaspoon chili powder
1/4 teaspoon paprika
1 pinch cayenne pepper
1 pinch onion powder
1 dash salt
1 dash garlic powder
1 1/2 cups frozen sweet corn
1/2 cup butter, softened
3 tablespoons sugar
1 pinch salt
1/2 cup corn masa harina flour (corn flour)
2 tablespoons all-purpose flour
1/4 cup sour cream
1/2 avocado, diced
2 tablespoons fresh cilantro, chopped

Steps:

  • Prepare salsa verde by combining all prepared ingredients. Chill.
  • Prepare tomato salsa by combining all prepared ingredients. Chill.
  • Prepare southwestern sauce by combining all ingredients. Chill.
  • Preheat oven to 400°F.
  • Prepare the tamale cakes by chopping 1 cup of the frozen corn in a food processor until it's coarsely pureed. Combine pureed corn with softened butter, sugar, and salt. Blend well.
  • Add masa and flour and blend well. Mix in the remaining 1/2 cup of frozen corn kernels by hand.
  • Measure 1/2 cup portions of the mixture and form it into 3" wide patties with your hands. Arrange the patties on a baking sheet and bake for 25 to 30 minutes or until the cakes are browned on the bottom.
  • Carefully flip all cakes with a spatula and bake for an additional 5 to 7 minutes or until other side is browned.
  • Assembly: Place all three cakes on a warmed serving platter. Dollop each with one of the three sauces. Garnish with diced avocado, cilantro and a dollop of sour cream.

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